This creamy chicken and leek pie is really easy to prepare but looks quite impressive. Plus it's made with a super secret 'cheat' ingredient... ready-made croissant dough! Trust us, it works
Ingreadient
- 2 leeks, washed and finely chopped
- 
butter
- 500g skinless chicken thighs, cut into large pieces
- 1 1/2 tbsp plain flour
- 300ml chicken stock
- 100ml double cream
- a handful parsley, chopped
- 1 pack, approx 240g croissant dough, (we used Jus-Rol)
Direction
- Cook the leeks with a knob of butter until softened. Add the chicken and cook for 10 minutes, then sprinkle over the flour and cook for a couple of minutes more, stirring. Stir in the stock gradually and simmer for 2 minutes, then stir in the cream and parsley. Season, tip into a pie dish and leave to cool.
- Heat the oven to 200C/fan 180C/gas 6. Unroll the croissant dough and cut into squares. Cover the surface of the pie with the dough, patchworking so there are no gaps. Bake for 20-25 minutes until the dough is puffed and golden.
